Get ready to enjoy a delicious and hassle-free meal with this Eggplant Parmesan Recipe in a Pressure Cooker. If you’re tired of spending hours in the kitchen, this recipe is the perfect solution. With the help of a pressure cooker, you can have a mouthwatering eggplant parmesan ready in no time. Say goodbye to soggy eggplants or long cooking times, as this recipe ensures a crispy and flavorful dish every time. So, grab your pressure cooker and get ready to impress your family and friends with this irresistible Eggplant Parmesan Recipe.
Ingredients
To make eggplant Parmesan in a pressure cooker, you will need the following ingredients:
Eggplants
Eggplants are the star ingredient of this dish. Choose firm and glossy eggplants for the best results. Look for ones that are heavy for their size and have smooth and shiny skin.
All-purpose flour
You will need all-purpose flour to coat the eggplants before cooking. The flour helps create a crispy exterior and adds a bit of richness to the dish.
Eggs
Eggs are used to create a binder for the flour coating. Beat the eggs in a shallow bowl to easily dip the eggplants in before coating them with flour.
Italian breadcrumbs
Italian breadcrumbs are essential for adding flavor and texture to the eggplant Parmesan. They have a delicious combination of herbs and spices that will enhance the overall taste of the dish.
Marinara sauce
A good quality marinara sauce is crucial for a flavorful eggplant Parmesan. You can either make your own from scratch or use store-bought. Look for one with a rich tomato flavor and a hint of herbs.
Mozzarella cheese
Mozzarella cheese adds the perfect melty factor to the eggplant Parmesan. It’s creamy and gooey when melted, creating a delicious layer between the eggplants.
Parmesan cheese
Parmesan cheese brings a distinct nutty and salty flavor to the dish. It’s perfect for grating on top of the eggplant Parmesan, adding a delightful finishing touch.
Fresh basil leaves
Fresh basil leaves provide a fresh and aromatic element to the dish. They add a pop of color and a subtle hint of sweetness that complements the savory flavors.
Salt
Salt is a basic seasoning that helps enhance the flavors in the dish. It’s essential for seasoning the eggplants and the layers of cheese and sauce.
Black pepper
Black pepper adds a touch of warmth and mild spiciness to the dish. It complements the other flavors and helps balance the overall taste of the eggplant Parmesan.
Now that you have all the ingredients ready, let’s move on to the instructions.
Instructions
Prepare the eggplants
Start by washing and drying the eggplants. Remove the stems and slice them into even rounds that are about 1/2 inch thick. If desired, you can also peel the skin, but it’s not necessary.
Coat the eggplants
In a shallow bowl, beat the eggs well. In a separate bowl, combine the all-purpose flour with a pinch of salt and black pepper. Dip each slice of eggplant into the beaten eggs, making sure it is fully coated. Then, coat the eggplant slices in the flour mixture, ensuring every side is evenly covered.
Pressure cook the eggplants
Place the coated eggplant slices in the pressure cooker. Arrange them in a single layer, making sure not to overcrowd the pot. Depending on your pressure cooker, you may need to cook them in batches.
Layer the eggplant Parmesan
After pressure cooking the eggplants, remove them from the pot and set them aside. Now it’s time to start layering the eggplant Parmesan. Begin by spreading a thin layer of marinara sauce on the bottom of the pressure cooker. Place a few slices of eggplant on top of the sauce, and then add another layer of sauce. Continue layering the eggplant slices and sauce until you run out of ingredients, ending with a final layer of sauce on top.
Cook in the pressure cooker
Return the pressure cooker to the stove and cook the eggplant Parmesan on low heat for about 10 minutes. This will help meld the flavors and allow the cheese to melt.
Release the pressure
Once the cooking time is up, carefully release the pressure from the pressure cooker according to your cooker’s instructions. Be sure to follow the safety precautions and wait until the pressure has completely released before opening the pot.
Add the cheese and basil
Once the pressure is released, sprinkle a generous amount of grated mozzarella cheese and Parmesan cheese over the top layer of sauce. Place a few fresh basil leaves on top for added flavor and fragrance.
Serve and enjoy
You can serve the eggplant Parmesan directly from the pressure cooker, scooping it onto individual plates or serving it family-style. The dish is best enjoyed hot, with the cheese still melty and gooey.
Tips and Variations
Choose firm and glossy eggplants
When selecting eggplants for this dish, choose ones that are firm and glossy. This ensures that the eggplants are fresh and will have a great texture when cooked.
Slice the eggplants evenly
To ensure even cooking, it’s important to slice the eggplants into evenly sized rounds. This will help ensure that all the slices cook at the same rate.
Season the eggplants well
Seasoning the eggplants with salt and black pepper before coating them will help enhance their flavor. Don’t be afraid to be generous with the seasoning.
Add other vegetables to the layers
If you want to add more depth and variety to your eggplant Parmesan, consider adding other vegetables between the layers. Sliced zucchini, bell peppers, or sautéed mushrooms would make great additions.
Use different types of cheese
While mozzarella and Parmesan are the traditional cheeses used in eggplant Parmesan, feel free to experiment with different varieties. Try adding some cheddar or provolone cheese for an extra layer of flavor.
Make it spicy with red pepper flakes
If you enjoy spicy food, consider sprinkling some red pepper flakes between the layers of eggplant Parmesan. This will add a nice kick of heat to the dish.
Serving Suggestions
Serve with pasta
Eggplant Parmesan pairs perfectly with pasta. Cook up some spaghetti or fettuccine and serve the eggplant Parmesan on top. The combination of flavors and textures is simply delicious.
Pair with a fresh salad
A fresh salad is a great accompaniment to eggplant Parmesan. The crispness of the greens and the tanginess of the dressing provide a nice contrast to the rich and cheesy flavors of the main dish.
Serve on a bed of rice
For a heartier meal, serve the eggplant Parmesan on a bed of fluffy rice. The rice will soak up the delicious sauce and make this dish even more satisfying.
Accompany with garlic bread
No Italian meal is complete without garlic bread. Toast up some slices of crusty bread, rub them with garlic, and serve alongside the eggplant Parmesan. It’s the perfect way to mop up every last bit of sauce.
Storage and Reheating
Refrigerate leftovers
If you have any leftovers, transfer them to an airtight container and store them in the refrigerator. Eggplant Parmesan will keep well for up to 3 days.
Reheat in the oven
To reheat the leftovers, preheat your oven to 350°F (175°C). Place the eggplant Parmesan in an oven-safe dish, cover with foil, and bake for about 15-20 minutes, or until heated through.
Freeze for future use
If you’re not planning on eating all the eggplant Parmesan right away, you can freeze it for future use. Simply transfer the cooled leftovers to a freezer-safe container or freezer bags and store in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and follow the oven reheating instructions mentioned above.
Now that you have all the knowledge to create a delicious eggplant Parmesan in a pressure cooker, it’s time to get cooking! Enjoy this delectable Italian dish in the comfort of your own home.